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New in the Market: Nasoya Pasta Zero

by Jo-Ann Heslin, MA, RD, CDN on July 1, 2013 · 1 comment

Pasta_Zero-300We love to try new foods. Some are great. Some don’t measure up and some become staples in our kitchen. See what you think. 

Though diehard pasta lovers may not become converts Nasoya Pasta Zero does provide dieters and those with gluten sensitivity a pasta alternative. Pasta Zero comes in two styles, shirataki spaghetti and fettuccine which are low carbohydrate, low calorie, translucent noodles make from yams. The ingredient on the label konjac flour is yam flour.

Pasta Zero comes packaged in water and has a refrigerator shelf life of about 2 months. It should not be frozen. The pasta has little flavor of its own and plain it has a slippery, soft and chewy mouthfeel. It is best used as the base for a recipe and the package offers a simple recipe for each style. The Nasoya website provides additional ideas. Pasta Zero can be used as you would use any other pasta. It should be first rinsed thoroughly and then be boiled, microwaved or dry heated in a skillet.

One serving of Pasta Zero, 2/3 cup or 4 ounces has 20 calories, no fat, 1 gram of protein, 4 grams of carb (of which 3 grams are fiber and no sugar), and no sodium. A serving additionally has 10% of your daily calcium and folic acid requirement and 20% of your daily iron. Pasta Zero is vegan, gluten free and kosher certified (OU).

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{ 1 comment… read it below or add one }

Gael Frahm April 28, 2015 at 8:28 am

I’m a fan of Nasoya Pasta Zero. I love it stir fried with vegetables and spices. I froze some before I read these articles that say you shouldn’t and it definitely changed the consistency from chewy to hard and rubbery. I’m wondering, though, whether there are any nutritional differences from freezing Pasta Zero? Does anyone know whether the changes in consistency are the only reason Nasoya says not to freeze it?


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